3 Easy (And Ridiculously Good) Nutella Recipes

3 Easy (And Ridiculously Good) Nutella Recipes

There are two kinds of people in this world: Those who lick every last drop of Nutella off the lid, and those who don't get the hype. Even if you belong to the latter camp, there's no denying that it's taking over the universe. After all, the stuff has inspired baby-name crimes, launched theme restaurants, and even led to theft.
It's somewhat ironic that a product so prone to shortages was initially created to solve a chocolate deficit during World War II. Since then, the hazelnut-heavy treat has become an international breakfast staple. But, there's so much more you can do with Nutella than just smearing it on toast (or eating it straight out of the jar). From the highly addictive bacon popcorn to the indulgent stuffed French toast, let's just say that you won't be going back to your loaf of bread anytime soon.

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Photographed by Mike Garten.

Nutella TrufflesServes 16 to 18Prep Time15 MinutesIngredients1/2 cup Nutella1/4 tsp vanilla essence1/4 tsp salt1/2 cup roasted, skinless hazelnuts, finely chopped, plus extra1/2 cup ground almonds1/2 cup unsweetened shredded coconut, plus extra1/3 cup dried cranberries or dried cherries, chopped2 tbsp good-quality cocoa powder
Instructions1. In a bowl, mix together Nutella, vanilla and salt. Add 1/2 cup hazelnuts, ground almonds, 1/2 cup shredded coconut and cranberries and mix until well blended.
2. Roll Nutella mixture into 1 1/2-inch balls. Roll some truffles in cocoa powder, some in shredded coconut and some in chopped hazelnuts.
3. Line a container with parchment paper and lay truffles in a single layer. Serve or keep refrigerated.
These will last up to two weeks in the fridge, and a month in the freezer.

2. Heat a large pot over medium-high heat. Add vegetable oil and corn kernels. Cover with lid, and shake pot occasionally. Kernels will begin to pop after a few minutes. The popcorn is ready when the popping stops, or becomes very slow. Once popcorn has cooled, add crumbled bacon and chopped hazelnuts to popcorn.
3. In a medium saucepan, melt butter over medium heat. Add brown sugar and heavy cream and bring to a boil, stirring constantly. Reduce heat to maintain a gentle boil and cook for another 5 minutes, continuing to stir.
4. Turn off the heat and, working quickly, stir in baking soda and salt. Mixture will bubble up and become pale. Add vanilla and Nutella and mix until well blended. Pour this mixture over the popcorn, turning to evenly coat.
5. Separate popcorn onto two baking trays and put in 150°C oven for 20 minutes, shifting the popcorn around with a spatula and breaking up large clusters halfway through baking. Remove from oven and allow to cool. Serve.

Photographed by Mike Garten.

Baked Nutella French Toast With Mixed-Berry SauceServes 8-10Prep Time50 minutesFrench Toast Ingredients10 1-inch-thick brioche slices or challah-bread slices4 large eggs2 cups heavy cream1/2 tsp vanilla1 tsp freshly grated nutmeg1/4 tsp salt1 cup Nutella
Berry Sauce Ingredients350g mixed frozen berries2 tbsp sugar2 tbsp unsalted butterFinely grated zest from 1 orange2 tbsp fresh-squeezed orange juice150g fresh raspberries or berries of choice
Instructions1. Preheat oven to 170°C and grease a 9 x 12-inch baking dish.
2. Divide Nutella among 5 slices of bread, spreading evenly. Top slices with remaining 5 slices and cut each Nutella sandwich in half so you have ten halves.
3. Beat eggs with cream, vanilla, nutmeg and salt until uniform in colour. Dip each Nutella sandwich in the egg mixture briefly, making sure to coat entire piece. Place sandwiches in the baking pan as they are ready, tilting them slightly onto each other so they are layered like dominos, with the cut side facing the bottom of the pan.
4. Place the baking sheet in the oven and bake for 30-35 minutes until French toast is golden brown and lightly crisp to the touch.
5. While the French toast is baking, heat a small saucepan over medium heat. Add the frozen berries, sugar, butter, orange zest and orange juice and bring to a boil. Turn down to a gentle simmer and allow to simmer for 15 minutes, until berries are broken down and sauce has thickened slightly. Remove from heat and add fresh berries.
6. Serve French toast directly from oven with berry sauce on top or on the side.